CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

Production Notes

Use USDA Foods products when available. Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used. If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis. "Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for poultry.

Miscellaneous Notes

Ounce equivalence information is based on data from the USDA FNS Food Buying Guide for School Meal Programs.

Nutrients Per Serving

Calories

273

Carbohydrates

0.52 g

Dietary Fiber

0.02 g

Protein

31.13 g

Sodium

261.00 mg

Total Fat

15.00 g

Sat. Fat

4.50 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Ranch Baked Chicken

1.

Place chicken on lined sheet pans and season with ranch dressing mix.

2.

Bake until golden brown.

3.

Pan of chicken ready for the serving line

4.

1 serving of Ranch Baked Chicken (breast)

5.

1 serving of Ranch Baked Chicken (drumsticks)

6.

1 serving of Ranch Baked Chicken (thigh)

Updated: 2/1/16

Developed by the Mississippi Department of Education, Office of Child Nutrition Programs